Sunday, January 18, 2015

Burrito Casserole





1 lb ground beef
Flour Tortilla shells - 4- 6
taco seasoning
salsa
jalapenos
sour cream
cheese
foil

-Preheat oven to 375 degrees
-Fix ground beef like you would taco meat. Add diced up jalapenos and 1 cup of salsa to meat once it's done. Mix together
- Line 9 x 13 pan with aluminum foil. I like to spray Pam on the foil so the tortillas won't stick. Then layer tortilla shells on the bottom. Usually takes 2 - 3 shells depending on size.

Pictures by Ann Kelly the small one is a Gluten free version.

-Spread sour cream on tortilla shells. I like to make a mix of sour cream and taco season just to spice it up a little.
- Layer ground beef and cheese on top of tortillas. Top with more tortillas,sour cream and repeat layer.

- cover with foil and bake for 15 min. After 15 min uncover and bake until cheese is melted ( about 5 - 10 minutes)

**You can pretty much throw whatever you want into this casserole if you like corn or beans, etc. I don't put anything extra in it.
Ann Kelly added a can of black beans and some frozen corn after a layer of cheese. Also added the Jalapenos to the sour cream instead of the beef .

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Sunday, January 11, 2015

Boneless Pork Chops-- the easy way

Boneless Pork Chops-- the easy way



This is SO simple and full of flavor, and tender. This is great for a fast dinner just  throw it in the fridge in the morning and when you get home it can be on the table in 30 minutes without you standing over the stove. I served with some raw veggies and dip and Teeny Tiny Potatoes, that cook in the oven at the same time as the pork.

6 boneless pork chops (these are about 1/2 inch thick)
1 Tablespoon olive oil
1 1/2 Tablespoon yellow mustard
1/2 teaspoon black pepper
2 Tablespoons soy sauce (I use gluten free)
2-3 cloves of garlic, sliced
1 onion sliced thin

Throw everything in zip top bag and place in the the fridge for at least a couple hours, but all day is fine. Then at dinner time just toss everything from the bag into a baking dish, cover with foil and bake at 350 degrees for about 30 minutes, and that is it.


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Wednesday, January 7, 2015

Chicken Lettuce Wraps… a Family Favorite and you can sneak in lots of Veggis




Now you know I don't measure anything so these are rough guess on amounts.

My husband does not love veggies, and I try to eat as many as possible so I put my veggies in the food processor so they are small and quick to chop.

I use onion, garlic, carrots, red cabbage, broccoli, and a bell pepper.
I also also hand chop some mushrooms, and water crestnuts. I cook these with just a little olive oil for about 4 mins.

 cook all the veggies down

Add the chicken (also from food prossor) Mix and add sauce.

I boil my chicken, about a pound and a half I usually usally half white meat and half dark meat. This makes is mositer and cheaper. I take it off the bone and also put it in the food processor.

Then I add the chicken to the pan with the veggies. With the sauce below.I use about...
2 Teaspoons chili paste
juice of 2 lemons
3-4 TBS fish sauce
1/4 cup rice vinegar
1/4 cup soy sauce.
Mix together and pour over the chicken and veggies. cook until everything is mixed well. Serve with lettuce leaves and I like a little rice in mine.


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Tuesday, January 6, 2015

Chocolate Popcorn… Always a hit and so each and cheap to make




I got this from a friend of a friend. Just pot corn and melt some white almond bark and pour over the popcorn and stir. Today I also melted some chocolate almond bark to drizzle over just so it looks more CHOCOLATE:)


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Friday, January 2, 2015

No Bake Cookies (Chocolate Oatmeal Cookies)







* 1/2 cup butter
* 2 cups sugar
* 1/2 cup cocoa
* 1/2 cup milk
* 1/4 tsp salt (optional)
* 1 cup peanut butter
* 3 cups oats
* 1 tsp vanilla extract

Mix top five ingredients. Cook to rapid boil for three minutes. Remove from heat. Add vanilla, peanut butter and oats. I add the oats slowly to make sure they aren't getting to thick. Sometimes I use a little less and sometimes a little more. You should be able to tell if it is too thin/thick. (I have noticed if it is rainy out or really damp then sometimes the cookies don't set up and so I will add a little bit more oats...I know that sounds weird). Spoon on buttered plate/tray/cookie sheet to harden.

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Tuesday, December 30, 2014

Weight Watchers Friendly Pineapple Upside Down Cake





4 tablespoons unsalted butter, divided
1/4 cup brown sugar
about 7 canned pineapple slices (rings) in juice, reserve 1/4 cup juice
1 cup yellow cake mix
1 large egg
1/2 tsp vanilla

Preheat oven to 375˚F. Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat, we used a cast iron pan (make sure to cover entire pan bottom); sprinkle brown sugar over top. Place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat. Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter.

Add cake mix and reserved pineapple juice; combine well. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve.

****4 WeightWatcher Points Plus per slice****


 Once you have allowed the cake to cool for a few minutes carefully dump it upside down where you can see the yummy pineapple goodness.
 We also did a few in a muffin pan like this but perfered the the whole cake.

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Friday, December 26, 2014

Home Made Blackened Seasoning… Gluten Free too


On Christmas we wanted to make some Blackened Fish and we were out of blackening season so My husband made his own. He found several online and this is what he came up with. The pictures are a double recipe.



1 Heaping TBS paprika
2 TBS salt
1 heaping TBS garlic powder
1 heaping TBS onion powder
1 1/4 TBS cayenne pepper
2 TBS black pepper
1/2 TBS oregano


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Tuesday, December 23, 2014

Slow Cooker Chicken Parmesan

I really like this dish because it is NOT your typical slow cooker recipe. and the bread actually does stick and the chicken is very tender. We always Have this with a salad or steamed broccoli


below is missing the chicken




1 Tbsp olive oil
1 beaten egg (Amber used water since my kids are allergic to eggs)
3 large boneless, skinless chicken breasts
3/4 cup bread crumbs
1/4 cup Parmesan cheese (omit if dairy free!),
1 tsp Italian seasoning
salt and pepper to taste

1 cup shredded mozzarella cheese
1 26 oz. can favorite marinara sauce
1/2 pound spaghetti noodles


Place olive oil in the base of the slow cooker.
In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, Parmesan cheese Italian seasonings and salt and pepper.

Dip each chicken breast into the egg (I used water), then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.

 Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.

Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.

 Serve Slow Cooker Chicken Parmesan over Pasta

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